Sauteed Pea Sprouts

Sauteed pea sprouts always seemed foreign to me. It’s a dish that I love, but one that I’d only eat if I ordered it at a Chinese restaurant. It turns out pea sprouts are really easy to cook and enjoy at home.

A few months ago we went to visit bebe E’s paternal grandparents on a day when my mother-in-law, whom we refer to as “Yin Yin” (paternal grandmother in Chinese), made pea sprouts. How lucky for us (me)!

I asked her how she prepares her pea sprouts. The sprouts need only cook for a few minutes and the recipe is very simple and can be used to cook other vegetables too.

This week, I finally got around to picking-up some pea sprouts at the local Korean supermarket, H-Mart, for about $2.30 for an 8 oz package, and made my first batch of sauteed pea sprouts. Yum!

Heat peanut oil on medium high heat in a large pan. Yin Yin says that peanut oil is more commonly used in Chinese cooking.

COOKING TIP: Some of the good cooking oils which are low in saturated fats and trans fats are canola oil, olive oil, peanut oil, safflower oil, sunflower oil, corn oil, and flaxseed oil.

Chop garlic into thirds. Cooking with large garlic pieces minimizes the intensity of the garlic. If you prefer a really mild garlic flavor, don’t bother to chop it at all. But if you prefer intense garlic flavor, chop finely, or use a garlic press. Add garlic to the pan and allow this to cook for about 1 minute to flavor the oil, but don’t let it burn or else your sprouts will taste bitter.

Add pea sprouts to pan. I cooked the whole package. While it seems like a lot of sprouts, they shrink quite a bit. Three of us were able to eat all of it.

Dilute 1 package of Trader Joe’s broth in 1/4 cup water and pour over pea sprouts. I use the chicken flavor broth, but they also have vegetable if you’re looking for a vegetarian option.

Toss sprouts and cook for 3 minutes. Remove from heat immediately and serve.

If you’re looking for a quick and easy dinner, try serving the sauteed pea sprouts with some pre-made char siu (Chinese BBQ pork). I bought 1 1/2 pounds at the deli inside the 99-Ranch supermarket. Their char siu is more tender, moist and flavorful than that which is offered at some of the nearby Chinese restaurants.

I served some of it with the sauteed pea sprouts and brown rice for a quick and easy dinner. The rest of the char siu I froze so that I can make fried rice or yakisoba (pan-fried noodles) on another night I need a quick and easy dinner.

One of these days I’ll try making homemade char siu and share this with you.

Chop garlic into thirds. Cooking with large garlic pieces minimizes the intensity of the garlic. If you prefer a really mild garlic flavor, don't bother to chop it at all. But if you prefer intense garlic flavor, chop finely, or use a garlic press. Add garlic to the pan and allow this to cook for about 1 minute to flavor the oil, but don't let it burn or else your sprouts will taste bitter.

Add pea sprouts to pan.

Dilute 1 package of Trader Joe's broth in ¼ cup water and pour over pea sprouts. I use the chicken flavor broth, but they also have vegetable if you're looking for a vegetarian option.